Vegan Pumpkin Pie
Oh boy, it's been a while since my last post. Lately, work keeps me quite busy.
Therefore, I don't always find time to create a new post. I hope y'all had a great Thanksgiving! I for sure did. I was a bit worried that Thanksgiving won't be the same, now that I am a vegan.
But to my surprise, nothing felt different. My mom took the time to make a delicious vegan Thanksgiving dinner that tasted exactly like the non-vegan version I know from my childhood.
She even made a vegan pumpkin pie - and boy, was that ever good! Since I know many of you would like to try this delicious vegan version, I decided to share it with you in today's post.
So let's get to work, shall we? Here's what you'll need:
15 oz organic pumpkin puree (I use LIBBY'S)
12 oz oat milk
A bit more than 1/2 cup ground oats (the soft kind)
4 Tbsp WHITE almond butter (weißes Mandelmuß)
Vegan pie shell (GER: Veganer Mürbeteig)
3/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
Preheat your oven to 175 degrees Celsius ( 425 degrees Fahrenheit). In case you don't use a convection oven, add about 25 degrees Celsius (75 degrees Fahrenheit).
Then add all ingredients to a bowl and mix until a smooth, creamy mixture has developed. Now, pour the mixture into your unbaked pie shell and place the whole thing in the oven.
Bake for about 40 -50 minutes. Before you serve the pie, make sure it cools down to room temperature, since the pie won't be firm until it has cooled down.
The consistency improves even further if you eat it cold, straight out of the fridge. Tip: Use a fork to poke little holes into your unbaked pie shell before your pour the mixture on top.